Advancements in Sustainable Techniques for Dried Meat Production: an Updated Review

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food and Bioprocess Technology Pub Date : 2024-09-07 DOI:10.1007/s11947-024-03579-7
Karthika Pushparaj, Balamuralikrishnan Balasubramanian, Arun Meyyazhagan, Sungkwon Park, Vijaya Anand Arumugam, Manikantan Pappuswamy, Haripriya Kuchi Bhotla, Wen-Chao Liu, Amin Mousavi Khaneghah
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Abstract

Dried meat is one of the ethnic and aesthetic food products popular among global civilizations and communities. The background of the production is associated with several methods practiced conventionally in the olden days. This review focused on investigating the advantages, challenges, research gaps, and technological intervention in dried meat production in the modern era. Moreover, it presented a gestalt of cutting-edge thermal and non-thermal food processing technologies and their effectiveness in extending shelf life. It delved into the specific characteristics of dried meat, including biochemical, sensory, and microbiological properties and processing techniques, and addressed the contamination sources. The pros and cons of various drying methods like hot-air drying, vacuum pulsed electric field, microwave-assisted techniques, and non-thermal drying processes are comprehended. The impact on meat's structural properties, nutritional value, shelf-life, quality control, and food safety are thoroughly presented. Moreover, the review explored the biochemical dynamics of the drying process and underscored the health risks associated with mycotoxin contamination in dried meat products. Furthermore, the study also presented the avenues of AI-based platforms and non-destructive technology for validating the quality of dried meat products.

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干肉生产可持续技术的进步:最新综述
肉干是深受全球文明和社区喜爱的民族和美学食品之一。其生产背景与古代传统的几种方法有关。本综述侧重于研究现代肉干生产的优势、挑战、研究差距和技术干预。此外,它还介绍了最先进的热加工和非热加工食品技术及其在延长保质期方面的有效性。它深入探讨了肉干的具体特点,包括生化、感官和微生物特性以及加工技术,并探讨了污染源。了解了各种干燥方法的利弊,如热风干燥、真空脉冲电场、微波辅助技术和非热干燥过程。此外,还详细介绍了对肉类结构特性、营养价值、保质期、质量控制和食品安全的影响。此外,该综述还探讨了干燥过程的生化动态,并强调了与干肉制品中霉菌毒素污染有关的健康风险。此外,研究还介绍了基于人工智能的平台和非破坏性技术验证肉干产品质量的途径。
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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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